Garlic processing technology
Allicin is a volatile oil extracted from the bulbs of garlic. It can be used as a feed additive. It is a mixture of diallyl trisulfide, diallyl disulfide and methallyl disulfide. Among them, trisulfide has strong inhibition and killing effect on pathogenic microorganisms.
Processing Process
Supercritical carbon dioxide fluid extraction technology is a new type of extraction and separation technology, and it is also one of the high-tech projects promoted during the 10th Five-Year Plan period. Compared with conventional solvent extraction, it has the advantages of mild operating conditions, no solvent residue, and the ability to retain the active ingredients of the raw materials to the utmost. It is widely used in the food field for the extraction and preparation of various high value-added foods. The project uses garlic as a raw material, and combines ethanol leaching with supercritical carbon dioxide purification to purify allicin. It maintains the original strengths of both and avoids their shortcomings. It can realize the continuous extraction and purification of allicin by supercritical carbon dioxide. The process technology is as follows:
Prepare the mature, dry, worm-free, mold-free garlic, stalk, split, peel underwear, rinse with water, remove impurities and undesirable garlic.
The crushing and drying machine is used to process the garlic into a paste. Put the garlic paste into the oven and dry it with a simmer. The temperature is controlled at 60 ° C ~ 65 ° C, bake for 6 hours to 8 hours, and flip every 2 hours to make the garlic paste evenly heated.
Soak the deodorized garlic powder and put it in the wine at 30 ° C ~ 40 ° C for 6 hours to deodorize (the ratio of garlic powder to wine is 1:3).
The separation is carried out by suction filtration, and the solution of the upper layer is taken out, which is a tartar-free stock solution.
Ethanol extraction garlic garlic head peeled, sliced, soaked in ethanol, separated ethanol garlic liquid, as a raw material for supercritical carbon dioxide extraction. Ethanol garlic solution contains 1.2 mg to 2.2 mg of allicin per ml. Supercritical carbon dioxide is used to purify allicin. The ethanolic garlic solution is added to the extraction kettle by a liquid pump. The carbon dioxide from the cylinder is sent to the extraction vessel by the high-pressure metering pump to extract the allicin, and then passed through the first-stage pressure reducing valve, the flash tank, and the second-stage reduction. The pressure valve recovers carbon dioxide. After the extraction, the extraction residue and the allicin are taken out from the extraction kettle and the flash tank, respectively.
The extraction of allicin by ethanol extraction and supercritical carbon dioxide extraction has an extraction rate of over 92% and an allicin purity of 84%, which is equivalent to fresh garlic juice. Therefore, the extract can be obtained by supercritical carbon dioxide extraction. Maintain the original flavor and medicinal ingredients of garlic.
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